Restaurants›The Little Jewel of New Orleans›Crema Di Limoncello Recipe

Crema Di Limoncello Recipe

Name: The Little Jewel of New Orleans CREMA DI LIMONCELLO Recipe
Cook time: 24 h
Total time: 24 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups vodka (or 95–100 proof neutral grain spirit); 8 pieces organic lemon zest (yellow peel only, no white pith); 2 cups whole milk; 1 cups heavy cream; 1.5 cups granulated sugar; 1 piece vanilla bean (split) or vanilla extract; 1 tsp fine kosher salt; 0.5 cups fresh lemon juice; 0.25 cups optional: sweetened condensed milk (for extra silkiness)

Inspired by The Little Jewel of New Orleans

Time24h

Serves12

Make Crema Di Limoncello Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Limoncello Base

2 cups vodka (or 95–100 proof neutral grain spirit)8 pieces organic lemon zest (yellow peel only, no white pith)

Simple Creamy Syrup

Finishing

1/2 cups fresh lemon juice1/4 cups optional: sweetened condensed milk (for extra silkiness)

Method

Infuse the Alcohol

Prepare zest

Wash the lemons thoroughly. Using a vegetable peeler or microplane, remove only the yellow zest from 8 large organic lemons, avoiding the white pith as much as possible. Gather about 8 pieces or approximately 1.5–2 tablespoons tightly packed of zest.

Combine zest and alcohol

Place the lemon zest in a clean 1-liter (or larger) glass jar with an airtight lid. Pour 2 cups of vodka over the zest so the peel is fully submerged. Seal the jar.

Infusion time

Store the jar in a cool, dark place at room temperature for 7–10 days. Shake gently once or twice daily to help extraction. The alcohol will take on a bright lemon color and strong aroma.

Strain

After infusion, strain the alcohol through a fine mesh sieve lined with cheesecloth (or coffee filter) into a clean bowl or jar. Press gently on the zest to extract liquid but avoid squeezing through pith. Discard used zest. Reserve the infused alcohol.

Make the Creamy Syrup

Combine dairy and sugar

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1.5 cups granulated sugar. If using a vanilla bean, split it lengthwise, scrape the seeds into the pan and add the pod; if using extract, add later with other liquids.

Heat to dissolve sugar

Warm the mixture over medium-low heat, stirring frequently until the sugar is completely dissolved and the mixture is steaming but not boiling (do not let it boil). This should take about 6–8 minutes.

Infuse vanilla

Reduce heat to low and simmer gently for 4–6 minutes to allow vanilla to infuse. Remove from heat. If you used a vanilla bean, remove and discard the pod. If using vanilla extract, stir in 1 teaspoon now (or use the same vanilla extract measured as the '1 piece' ingredient).

Cool slightly

Allow the syrup to cool to lukewarm (15–20 minutes) to avoid shocking the infused alcohol when combined.

Finish and Bottle

Combine syrup and infused alcohol

Once the creamy syrup is lukewarm, gradually whisk or stir in the strained limoncello alcohol. Stir gently and taste. Add 1/2 cup fresh lemon juice, whisking to incorporate. The lemon juice brightens the flavor and balances sweetness.

Adjust sweetness and texture

If you prefer a silkier, creamier crema di limoncello, stir in up to 1/4 cup sweetened condensed milk now. Taste and adjust: for more brightness add up to 1 tablespoon more lemon juice; for more sweetness add a tablespoon of sugar dissolved in a little warm milk.

Chill and rest

Transfer the finished crema di limoncello into sterilized bottles or jars with tight lids. Seal and refrigerate. Chill at least 24 hours before serving to let flavors meld and for the texture to smooth out. The liqueur will thicken slightly when cold.

Serve

Serve well chilled in small glasses or use in cocktails and desserts. Shake gently before pouring if separation occurs (a light settlement is normal). Keep refrigerated and consume within 4–6 weeks for best quality.